First of all, I hardly ever do fillings as I have yet to be asked. What are you all's favorite fillings? How do you do fillings? Like my DH likes raspberry jam on his chocolate cake, do I use that or do I add BC to it? Any other info would be great.
Thanks
Krista 
I buy most of my fillings from coutry kitchen (see link below). The prices are really good except for the cream cheese. To put filling in between layers you make a buttercream dam on the cake. So if you have a 8" cake make a circle close to the edge not too big or too high. Put your filling in the middle and spread, put the top layer on and frost. Some people even use jam from the store or you can make certain fillings. It will be your preference. I hoped this answer your question
http://www.countrykitchensa.com/catalog/SearchResults.aspx?description=filling&page=-1
You can use preserves, with or with out adding buttercream. I have always used them with out, but if you want it to be more creamy add it to some buttercream.
You can also use thick ice cream toppers. Nutella...
I use fresh bananas w/banana cream pudding or fresh strawberries, bananas, a variet of puddings depending on your cake flavor, I aslo use sleeve fillings. Try this website if you like making fillings from scratch www.ladycakes.com
for my fillings i always make a batch of instant pudding then fold in whipped cream i do about a 1:1 cream to pudding so that it's light and tasty, and that way my customers have many flavours to choose from!
BTW, vanilla is very versatile, you can add almost any flovour you want to it and it's delish!
I'm with cakefairy, I love mixing a box of pudding w/2 c. whipping cream. It's SOO good and more like a mousse than pudding. Only problem is that it perishable 
Not good for Texas summers!
Okay, dumb question coming on but I have never used fillings either.
What is a "filling sleeve"? Is it the same as the icing bags?
Thanks!
It looks like the shape of an icing bag, but it comes with filling in it... its like store bought filling....but comes so you can pipe it right out of the bag...
HTH
Okay, dumb question coming on but I have never used fillings either.
What is a "filling sleeve"? Is it the same as the icing bags?
Thanks!
Here is a pic of the CK Products brand. They do not have to be refrigerated and they come in all kinds of flavors. Your local cake decorating supply store should carry them....or something similar.
Thank you!
Those look handy...I will definiately have to check to see if my local cake shop carries these.
I usually buy my fillings from a cake supply store in Manhattan. The favorite is Bavarian Creme. I don't mix buttercream into the fillings.
I buy most of my fillings from coutry kitchen (see link below). The prices are really good except for the cream cheese. To put filling in between layers you make a buttercream dam on the cake. So if you have a 8" cake make a circle close to the edge not too big or too high. Put your filling in the middle and spread, put the top layer on and frost. Some people even use jam from the store or you can make certain fillings. It will be your preference. I hoped this answer your question
http://www.countrykitchensa.com/catalog/SearchResults.aspx?description=filling&page=-1
I went to this website Leana posted and I think the prices are reasonable, my cake shop here sells them for $3.50 and up.
Thanks Leana for sharing
Oh well, back to looking at the local warehouses.
I make cakes with fresh strawberries all the time they come out great everyone loves them.
1. Wipe each strawberry with a wet paper towel (if rinse them all together with water they will get mushy)
2. Slice the strawberries using an egg slicer or you can cut them into very thin slices
3. Mix them with "Glaze for Strawberries" ( you can get this in the produce isle of your grocery store it's made by "T. Marzetts' ")
4. Cover and put it in the fridge for about 30 mins or until your done preping your cake for the filling.
5. Put some icing in a piping bag (use the same color icing that you are going to ice the cake with) and pipe a border around the edge of the cake don't use a tip just the coupler that will give you a nice border to prevent the filling from leaking out. I usually do two stacked borders.
6. Spoon in your strawberries and glaze directley onto cake and spread so you have an even layer make sure not to get too close to the edge, the will spread further when you put the top cake layer on.
7. place you second cake layer on top of the filling and press down gently, some of the border will ooze out a little but just use that as your crumb coat.
8.Ice and decorate the cake as your normally would.
I always make my cakes the night before and I put the filling directly on the cake and it's never soggy.
Jackie
Mrs Missey & others,
For those of you that have used CK Bavarian Cream filling, does it have to be refrigerated once put in the cake? I just want to be sure. I have an order for Friday and they want the Bavarian Cream filling. Also, how do you store what's leftover? All I have used so far are the fruit fillings from CK.
Thanks for the help!
Hi,
I would like to ask Leanna about the website that you posted. Is it necesary to refrigerate those fillings? or can they be keep outside once in the cake? (is for a MMF), I went to that website and prices look pretty reasonables.
thank you
Maria 
Mrs Missey & others,
For those of you that have used CK Bavarian Cream filling, does it have to be refrigerated once put in the cake? I just want to be sure. I have an order for Friday and they want the Bavarian Cream filling. Also, how do you store what's leftover? All I have used so far are the fruit fillings from CK.
Thanks for the help!
The Bavarian Cream filling is fine at room temp for a few days after you put it on the cake. I just refrigerate the leftover filling to use at another time!
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